Appendix A
Workshop Agenda
Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, and Health: A Virtual Workshop
August 17–18, 2022
AGENDA
August 17, 2022
10:00 AM | Welcome and Opening Remarks |
Rodolphe Barrangou, North Carolina State University; Planning Committee Chair |
SESSION 1—CURRENT PROTEIN CHALLENGES
Moderator | |
Naomi Fukagawa, U.S. Department of Agriculture; Planning Committee Member | |
10:10 | The Role of Protein in the Diet |
Dennis Bier, Baylor College of Medicine; U.S. Department of Agriculture/Agricultural Research Service Children’s Nutrition Research Center |
10:30 | Health and Nutritional Impacts of Increasing Alternative Protein Intake in the Diet |
Frank Hu, Harvard T.H. Chan School of Public Health | |
10:50 | Q&A with Dennis Bier and Frank Hu |
11:10 | Environmental Impacts of Increasing Alternative Protein Intake in the Diet |
Zach Conrad, William & Mary | |
11:30 | Socioeconomic Impacts of Increasing Alternative Protein Intake in the Diet |
Jayson Lusk, Purdue University; Planning Committee Member | |
11:50 | The Ethics of Alternative Proteins: Technology, Animals, and Sustainability |
Garrett Broad, Rowan University | |
Rob Chiles, The Pennsylvania State University | |
12:10 PM | Q&A with Zach Conrad, Jayson Lusk, Garrett Broad, and Rob Chiles |
12:30 | LUNCH BREAK |
SESSION 2—IMPLICATIONS FOR THE INDUSTRY, CONSUMERS, AND REGULATORS
Moderator | |
Patricia Williamson, Cargill, Inc.; Planning Committee Member | |
1:30 | Industry Implications of Alternative Protein Products |
Patrick Brown, Impossible Foods | |
1:50 | Plant-Based Alternatives as Transition and Maintenance Foods |
Mark Messina, Soy Nutrition Institute Global | |
2:10 | Consumer Perspectives |
Sherry Frey, NielsenIQ |
2:30 | Safety and Regulatory Perspectives |
Paul Hanlon, Abbott Nutrition | |
Jeremiah Fasano, U.S. Food and Drug Administration | |
Douglas Balentine, U.S. Food and Drug Administration; Planning Committee Member | |
3:10 | Q&A with All Session 2 Speakers |
3:40 | ADJOURN DAY 1 |
August 18, 2022
10:00 AM | Welcome and Workshop Recap |
Rodolphe Barrangou, North Carolina State University; Planning Committee Chair |
SESSION 3—BALANCING INNOVATION WITHIN A CIRCULAR FOOD SYSTEM
Moderator | |
Nicole Tichenor Blackstone, Tufts University; Planning Committee Member | |
10:15 | The Alternative Protein Landscape |
Liz Specht, The Good Food Institute | |
10:35 | Plant-Based Foods |
D. Julian McClements, University of Massachusetts Amherst; Planning Committee Member | |
10:55 | Cell-Based and Cultured Meats |
David Kaplan, Tufts University | |
11:15 | Q&A with Liz Specht, D. Julian McClements, and David Kaplan |
11:35 | The Role of Processing in Creating Healthy and Sustainable Alternative Protein Products |
Panelists:
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12:15 PM | Q&A with Illeme Amegatcher, Mario Ferruzzi, Jim House, and Andrea Liceaga |
12:35 | Final Panel Discussion with Planning Committee Members |
Panelists:
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1:00 | ADJOURN WORKSHOP |